Fennel and coriander fish cutlets

Barbecued fish and fennel are perfectly paired in this tasty dinner idea.

Featured in
Main recipes, Fennel recipes

Ingredients

4 dried red chillies

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon whole black peppercorns

250ml (1 cup) peanut oil

12 fresh kaffir lime leaves, torn

12 (about 250g each) firm white fish cutlets or ling)

6 limes, quartered

Pinch of sea salt

Method

Step 1

Place the chillies, coriander seeds, fennel seeds and peppercorns in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until aromatic. Transfer to a mortar and pestle and pound until coarsely ground. Place in a bowl and add the peanut oil and torn lime leaves. Set aside until required.

Step 2

Place fish and limes in a shallow glass or ceramic dish and pour over spice mixture. Cover with plastic wrap. Place in fridge for 3 hours to marinate, turning occasionally.

Step 3

Preheat a barbecue grill or chargrill on high.

Step 4

Use tongs to transfer fish and limes to a plate. Season with sea salt. Cook half the fish and limes on preheated barbecue grill or chargrill for 4 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining fish and limes. Serve immediately.

High protein

Low carb

Low fat

Low kilojoule

Low sodium

Low sugar

Nutrition

952 kj

Energy

3g

Fat Total

3g

Fibre

46g

Protein

130mg

Cholesterol

233.13mg

Sodium

2g

Carbs (sugar)

2g

Carbs (total)

All nutrition values are per serve

Notes

You can prepare the fish to the end of step 2, up to 1 day ahead. Continue from step 3, 15 minutes before serving. Coriander seeds are available from specialty spice stores, supermarkets and Asian grocery stores.